We spend a whole lot of time rushing around this time of year. Between soccer for one and baseball for two, it gets crazy – especially on weeknights. For that reason, it’s really nice to have some quick meals that can be thrown together on the fly. Because ramen gets old fast, yo.
On the nights when Sal is home, we tend to eat fancier than usual because he’s also home all day to shop and prep and such. This delicious meal was born on one of those nights but it’s quickly becoming a family favorite. It’s a little spicy for the kids, but they sometimes eat it anyway.
This dish is even faster to make when you do the chopping prep on the weekend. Then it’s just a matter of heating up some oil, cooking the veggies and chicken, adding chipotle and cream, tossing with your choice of Barilla pasta. BOOM. Dinner in under 30 minutes.
And the best part? This meal reheats well so it’s perfect for packing in lunches. We are big fans of multi-purpose dishes – especially the kind where we can grab all the ingredients from the Walmart down the street. It just makes life that much easier. And mixing our Latin and Italian heritages? Even better.
- 1 cup chopped bell pepper
- ¾ cup sliced mushrooms
- ½ onion, chopped
- 1 can chipotle peppers in adobo (or to taste)
- ½ pound boneless skinless chicken
- 1 cup cream
- 1 lb Barilla pasta
- Saute onions in olive oil.
- Add chicken, brown.
- Add vegetables, saute.
- Add chipotle and cream. Reduce by half.
- Meanwhile, boil water and cook pasta al dente.
- Toss pasta in sauce.
- Top with cotija cheese and serve.
Head into your local Walmart store between 11/6 and 11/9 for in store demos of Barilla elbows and wavy lasagna. You will definitely walk away feeling inspired to create other amazing pasta dishes.
ALSO BE SURE TO FOLLOW BARILLA ON SOCIAL MEDIA FOR GREAT RECIPES, DEALS & MEAL IDEAS
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